Lemon Vanilla Mini-Bundt Cakes
Things I love about this bake:
-they are bitesize (sort of)
-they look so pretty, especially if you are careful about greasing this molds!
-they are nice for breakfast, brunch OR after dinner!
TIPS:
-I prefer to use melted butter applied with a pastry brush instead of non-stick cooking spray to grease my molds. Especially these intricate ones.
-A cookie scoop also makes your life easy to portion out and add the batter to the molds.
-non-melting powdered sugar is great to decorate with because it doesn't melt into the bake.
MISTAKE!!!
-A keen eye will notice, I forgot to add the vanilla! Sometimes I have a moment...we all do. I honestly did not realize until I wondered why the vanilla taste did not come through?? Looking forward to making them again with more vanilla flavor.
Yields: 16 mini-bundt cakes
Ingredients
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170g unsalted butter
-
300g sugar
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2 tsp. grated lemon zest
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3 eggs
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2 tsp. vanilla extract
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200g AP flour
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80g club soda
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powdered sugar, for dusting
STEP 1:
Heat the oven to 350F. Butter and flour the mini-bundt pan.
STEP 2:
Rub lemon zest together with sugar.
STEP 3:
In the bowl of a stand mixer fitted with the paddle attachment, cream 140 grams butter and sugar with lemon zest until light and fluffy. Scrape down sides of bowl.
STEP 4:
Add eggs one at a time, beat well between each addition. BEAT IN VANILLA (that's for me).
STEP 5:
On low speed add flour, in 3 additions, alternating with club soda. Begin and end with flour. Mix until just combined. Be careful not to overmix!
STEP 6:
Evenly scoop the batter into the bundt pan. Bake for 20-22 minutes. Let cakes cool in pan for 10 minutes, then pop them out while slightly warm. and dust with powdered sugar.
They are very nice when served right away!
They also taste really yummy with a mini-scoop of vanilla ice cream on the side.
adapted from Magnolia Bakery